Put the pasta in a pan of boiling water and cook according to the instructions on the packet. Drain, reserving 150ml of the pasta water.

2

Meanwhile, heat the oil in a large pan over a medium heat and cook the onion and garlic for 5 minutes until softened. Stir in the crème fraîche, lemon zest and juice and peas. Bring to a gentle simmer, then stir in the pasta along with the reserved cooking water.

3

Stir through the salmon and half the chopped parsley. Divide between bowls and serve with the remaining parsley and freshly ground black pepper.